Cajun Injector Injector, Руководство пользователя

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For Gulf Coast Style Seafood Boil
5 lbs. Shrimp * 8 Medium Crabs * 4 lbs. Crawfish * Vegetables
1. Wash Shrimp or seafood in cold water. Confirm crabs and crawfish are alive prior
to boiling (crabs and crawfish should be alive at time of cooking). Purge Crawfish in
salted water.
2. Place products to be boiled inside the basket. Be sure that water displacement
does not exceed the capacity of the boiling pot. This can be checked by placing all
the ingredients in the pot and placing the basket in the cold water (prior to heating)
to be sure that the boiler will not overflow the pot.
3. Measure out water (not to exceed 3-gallons) following the instructions on your
favorite seafood boil package. For a spicier boil, add 1 12-oz. bottle of The “Original”
Louisiana Brand Hot Sauce per package of spice mix used. Bring to a boil. Add boil
mix contents, for mildly seasoned, non-messy food or for spicy, hot cooked seafood
or vegetables, reserve 2 Tbsp. spice mix per package for sprinkling over seafood or
vegetables (after draining and prior to eating).
4. First add favorite selected vegetables (optional step) such as small white or red
potatoes, mushrooms, corn, garlic pods, lemon slices and small onions to the boil-
ing mixture. Hard simmer in boiling solution for 10 minutes or until vegetables are
cooked. Cut heat and allow to soak in mixture for 10 minutes. Remove vegetables.
Return solution to a boil. Add Seafood; return to boil, timing shrimp 3-minutes; Crabs
or Crawfish 8-10 minutes depending on size.
5. Remove from heat. Add ice to stop cook (being sure not to overflow the boiling
pot) and allow to soak for 10-15 minutes prior to draining and pouring out of con-
tainer. Sprinkle reserved spicy boil mix over boiled seafood prior to eating.
6. To double the amount being boiled: Add an additional 1-1/2 gallons Water (Total
3-Gallons) along with an additional 1/3 cup of Salt; 1/2 cup of Red Cayenne Pepper,
and an additional 12-oz. bottle “Original” Louisiana Brand Hot Sauce to the direc-
tions given above.
Chesapeake Style Steamed Crabs or Seafood
Crabs * Crawfish * Fish * Vegetables
1. Utilize a boiling pot with a raised rack a minimum of 2-3 inches above the bottom
of the boiling pot. Add equal amounts of water and vinegar to a water level just below
the rack. Optional: Add a bottle of 12-oz. “Original” Louisiana Brand Hot Sauce to the
water-vinegar mixture.
2. Layer Crabs or other foods to be steamed. Sprinkle your favorite spice mix lightly,
or until partially covered, and steam in covered pot until crabs turn red, or other
foods are fully steam cooked.